Cold Smoked Collar Bacon

Cold Smoked Collar Bacon

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A must-try traditional treat from Fruit Pig, their cold smoked collar bacon is produced using a ribeye cut of pork, creating a beautifully succulent end product with fine curves of intra-muscular fat that flavours the meat as it is cooked.

The meat is then slow cured for around 10 days, before washing and drying. The cold smoking process delivers a deeper flavour, and preserves the natural taste of the pork.

Fruit Pig are the UK's only remaining scaled producer of craft fresh blood black puddings - and once you've tried one, you'll understand why that matters. Made with British ingredients from their Norfolk farm, their fresh blood black puddings, white puddings, haggis and cold-smoked bacons are the real deal: authentic, sustainable and utterly delicious. Championed by top chefs and stocked at Fortnum & Mason, these are British charcuterie classics done properly.

Allergens: Nil

Ingredients: Skinned, boned and trimmed pork shoulder ribeye (96%), salt, sugar, preservative E250 (sodium nitrite).

Storage: 28 days in a fridge or 6 months in the freezer.

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